1 cauliflower, broken into florets
4 cans chicken broth
8 oz cream cheese
1 large pkg Velveeta cheese
Instant potato buds, as needed
Cook cauliflower in broth until tender. Do not drain. Add cream cheese and Velveeta; stir over low heat until melted. If desired, potato buds may be gradually added to thicken soup. Makes 6 to 8 servings.
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